Cook. Nourish. Heal. Celebrate.

Posts tagged as breakfast

Teff & Oat Flour Yogurt Pancakes (gluten-free)

Posted by Stephanie Meyer on Nov 19, 2013 at 3:04pm

Teff & Oat Flour Yogurt Pancakes | Fresh Tart (gluten-free)Some of the tastiest gluten-free baked items I’ve sampled include teff flour, so I finally picked up a bag a last week (at The Wedge) and started playing around with it here at home. My first attempt was popovers, which I renamed as pffffts. Quite delicious, but flat as pancakes.Teff & Oat Flour Yogurt Pancakes | Fresh Tart (gluten-free)So next I tried pancakes! Given teff’s soft texture, I had suspected for awhile it would make lovely pancakes and it indeed does. I borrowed a little pancake magic from my favorite Orange Yogurt Pancakes recipe and created a tender, fluffy, wonderfully flavorful stack. If you’ve got gluten-free (or not!) guests headed your way for the Thanksgiving holiday, these would make a terrific breakfast. Alongside bacon of course, with plenty of hot coffee (or tea). You can’t tell, but there are blueberries scattered into them as well. I thought blueberries were a pancake abomination when I was a kid, but man, nowadays I consider their warm juiciness essential.

Recipe for Teff & Oat Flour Yogurt Pancakes at TC Taste/Minnesota Monthly Magazine.

Tomato Sweet Corn Quiche

Posted by Stephanie Meyer on Sep 10, 2013 at 7:38pm

Tomato Sweet Corn QuicheFor the third summer in a row, I’ve had the pleasure of being invited to a Tomato Party. The party kicks off with the hostess’s jewel-toned tomato-basil water, spiked with a bit of vodka, glistening with a drizzle of olive oil. It is the very essence of summer’s end, a fragrant reminder to hurry up and enjoy as many tomatoes as we can.Tomato Basil WaterTomato SorbetAnd so we do. Each guest brings a tomato-y treat, filling out a spectacular meal that includes salads, salsas, tarts, soups, Serious Jam, and this year even a divine tomato sorbet topped with a crispy-sweet tuile of dried tomato (made by the lovely Zoe Francois of Zoe Bakes, recipe here, hooray!) It was a glorious evening.

My contribution was a Tomato Sweet Corn Quiche. Inspired by my favorite panna cotta recipe, I steeped the cream for the quiche with sweet corn, extracting every lovely bit of corn sweetness that I could. Just try not to drink the whole of it, while the corn cream is still warm, I count it as one of the most delicious things I’ve ever tasted. If you resist, it makes a lovely quiche filling.Tomato Sweet Corn Quiche | Fresh TartI added grated raw milk cheddar to the pictured tart but I think the next time I make it, I’ll skip the cheese. I will also make the quiche in a pie plate, instead of a tart pan, so the custard is nice and thick. Did I mention how much I love that corn cream?

Recipe for Tomato Sweet Corn Quiche at TC Taste/Minnesota Monthly Magazine.

Clafoutis

Posted by Stephanie Meyer on Jul 3, 2013 at 10:09am

ClafoutisAll-American pie is always perfect, but consider warm, fruity, French clafoutis for this 4th of July celebration. For one, clafoutis is faster to pull together. Can you mix pancake batter? In a blender? Then you can make clafoutis, which is in effect a giant crepe, scattered with fruit, and eaten hot out of the oven with whipped cream or creme fraiche or ice cream. Kids can definitely help pull this together – or make it all by themselves!Clafoutis: Cherry, Rhubarb-Raspberry, PeachI made three quick versions – peach, cherry, and rhurbarb-raspberry – to demonstrate how adaptable clafoutis can be. Plums, nectaries, blueberries – any fruit that marries well with crumbles, buckles, crisps, cobblers – can have an affair with clafoutis. If you can’t bear to serve anything but pie on the 4th, make clafoutis for breakfast. Melty creme fraiche and warm maple syrup are awesome together, for the record. Sexy even. It’s all bon.ClafoutisInspired by my friend Zoe Francois of Zoe Bakes (cornbread and peaches baked on the grill, oh my!), you could try baking clafoutis on the grill after you pull off the burgers and/or ribs. It’s hard to mess up a clafoutis which makes it experiment worthy. If you give it a try, let me know.

Happy Independence Day, Minnesota!

Recipe for Clafoutis at TC Taste/Minnesota Monthly Magazine.Screen shot 2013-07-02 at 4.20.18 PMPS If you’re searching for 4th of July entertaining inspiration (or recipe ideas any day), bookmark or follow the Fortify: A Food Community Pinterest page! Formerly the Minnesota Food Bloggers, Fortify is a group of food lovers, many of whom have popular food blogs and write stunning, delicious recipes. Check out the page, I know your mouth will water. We have a Fortify: A Food Community Facebook group page too; join us!

Browned Butter: Savory or Sweet

Posted by Stephanie Meyer on Jun 12, 2013 at 9:48am

Crepes (gluten-free, grain-free) with Browned Butter BerriesBrowned butter (beurre noisette), is having its moment in the spotlight for good reason. Not that butter isn’t beautiful on its own, but a few minutes of carefully applied heat transforms its subtle sweet saltiness to nutty brown cheesiness, creating a rather magical sauce in the process. If you’ve ever bathed your palate in the beauty of sole meunier, you’ve experienced the flavor punch of browned butter. Ditto financier cakes, nothing more than almond flour, browned butter, and egg whites but powerfully rich and lovely. Basically everything is made better with browned butter (popcorn!), so keep this simple technique tucked in the back of your hungry mind for fast, impressive meals.Spaghetti with Sage Browned ButterAs special as butternut squash ravioli with sage browned butter is, remember that the sauce alone can turn a simple bowl of spaghetti into restaurant-worthy fare.

In 10 minutes.

Yes!Crepes (gluten-free, grain-free) with Browned Butter BerriesFor a fast-sweet treat, toss ripe berries into a panful of browned butter and swirl until bright and syrupy. Spoon over crepes, pancakes, or waffles for a memorable brunch.

Recipe for Basic Browned Butter at TC Taste/Minnesota Monthly Magazine.

The pasta in the photo is Tinkyada gluten-free brown rice pasta and it is good. As in, truly al dente delicious. I highly recommend. I picked it up at Linden Hill Co-op, I believe.

The crepes in the photo are gluten-free and grain-free. I’ve been substituting cashew butter for GF all-purpose flour with a fantastic result! Combine 1/2 c. milk, 2 eggs, 1/4 c. cashew butter, and a pinch of salt in a blender. Whir until smooth. Cook as thin pancakes, a few tablespoons of batter at a time, in a small nonstick pan. Eat right away, or cool to room temperature, wrap in plastic, and store in the refrigerator.

Grain-free Gluten-free "Bread"

Posted by Stephanie Meyer on Apr 27, 2013 at 8:29am

I saw a recipe for this bread on the terrific blog Against All Grain. As I’ve noted before, I find eating even gluten-free grains inflammatory (and with a bigger carbohydrate punch than I can get away with, unless I want to gain weight and feel exhausted…). You could call this way of eating Paleo, but I do fear that people have come to believe that a Paleo style of eating means gnawing on huge amounts of bacon, which isn’t true at all. Paleo really just refers to eating the whole, unprocessed foods that humans evolved healthfully to eat for most of our existence – greens, roots, nuts, fruits, eggs, and free-range animals. Grains, sugar, and dairy are avoided (some people tolerate dairy better than others, although it’s worth noting that when one gives it up for a month and then reintroduces it, it’s common to notice low energy and congestion and perhaps even stomach cramps). I do eat legumes in small quantities (per my quinoa cake recipe below). Healthy, naturally occurring fats – olive oil, coconut oil, avocados, grassfed animal fat, nuts/nut oils (not vegetable oils/margarines or transfats) – are not limited but in fact make up the primary source of calories. (Even though I try not to eat loads of cheese, I do still eat butter and ghee/clarified butter).

I find it an incredibly delicious and satisfying way to eat and it has certainly done wonders for my health. Eating carbohydrates in the form of vegetables, nuts, and small amounts of fruit (particularly fresh berries) instead of processed grains and sugars is the path to appetite control, glowing skin, and steady energy.

I’ll take all of those, straight up, thank you.

That’s a long introduction for how I came to make this bread! So here it is: I follow Against All Grain on Facebook so when Danielle (the blog’s lovely author, with a compelling story of how she manages ulceritive colitis with a grain-free diet) posted photos of a grain-free bread that looked like BREAD I had to give it a go. The bread is primarily raw cashew butter, eggs, and a bit of coconut flour. I’m tempted to call this a cake – a pound cake in particular – more than a bread, but I must say that it makes AMAZING French toast, the way that challah or brioche does. I could easily imagine adding citrus zest to the mix or icing a warm loaf with the cinnamon butter glaze from Roost blog’s (another terrific grain-free site) pumpkin donut recipe. Needless to say, I think this is a clever recipe that can be adapted any number of sweet or savory ways. That makes it a winner in my book! (Find Danielle’s recipe here.)

I made the French toast pictured with eggs and hemp seed milk and topped it with crushed blackberries (quite terrific right now) sweetened with a bit of maple syrup, courtesy of my friend Kathy Yerich’s maple trees. My belly is pleasantly full of grain-free French toast, it’s going to be more than 70 degrees today, and I’m off to judge a butchering competition at Whole Foods Lake Calhoun.

Yes.

Happy spring-y weekend! xoxo

Savory French Toast with Mushrooms

Posted by Stephanie Meyer on Dec 17, 2012 at 10:08am

Savory French Toast with Mushrooms

I couldn’t eat much of anything this terrible, sad weekend, but as my desire to cook has slowly returned, I’m turning to comfort foods. I made pan-seared steaks with a dried-and-fresh-mushroom pan sauce and it was just really nice to serve John and Nathan one of their favorite meals.

I made a good amount of the mushroom sauce with savory French toast in the back of my mind. If you only enjoy French toast for breakfast, you’re missing out on a terrific and fast lunch or dinner. I used gluten-free bread for the pic (and my stomach), but if I could eat gluten I’d use challah. Any type of bread works nicely, though, really what you have on hand. Because that’s the point – savory French toast is a filling, comforting base for leftovers of almost any type, on the table quickly.

If you’re not a mushroom fan, try spinach sauteed with garlic, perhaps with a spot of sausage in the mix as well, perhaps with a pinch of red pepper flakes. Or thin slices of ham and a spoonful of braised beans. Or roasted squash and fried sage leaves. Or in the summer, slices of ripe tomato and crispy bacon. (Best. Thing. Ever.) French toast is rich, so a touch of acid and a shower of black pepper strike a delicious balance.

In case you ARE a mushroom fan, the sauce below is a terrific finish for any pan-seared meat that leaves lovely, crusty drippings behind: chicken, steaks, lamb, venison, veal, pork. Just stir the completed sauce into the hot pan juices, scraping the pan while simmering for a couple of minutes. That’s it. However, the sauce is also rich and flavorful on its own, thanks to the beauty of dried wild mushrooms. And sherry. And butter.

Yes.

Savory French Toast with Mushrooms
Serves 2

Mushrooms
1/3 c. dry sherry
2/3 c. water
1 oz. dried porcini mushrooms
6 oz. fresh mushrooms, quartered
4 Tbsp. butter
salt
1 clove garlic, minced
squeeze of fresh lemon juice
few gratings of fresh nutmeg (optional)
1 Tbsp. minced fresh herbs (thyme or tarragon or whichever you like best; optional)
1 Tbsp. heavy cream or sour cream (optional)
freshly ground black pepper

French toast
2 eggs
2/3 c. milk or half-and-half
pinch of salt
4 slices bread (challah, country bread, sandwich bread, gluten-free, any type works)
2 Tbsp. high heat oil (sunflower or safflower)
2 Tbsp. butter

For the mushrooms:
Combine sherry and water in a medium saucepan and heat over medium heat until hot (steaming). Add dried porcini mushrooms to the pan and remove from heat. Let sit for 30 minutes, stirring the mushrooms a couple of times, until mushrooms are soft. Using your hands, scoop mushrooms from the liquid and squeeze excess liquid back into the pan, reserving the liquid. Coarsely chop mushrooms and set aside.

Heat a large skillet over medium high heat. Add fresh mushrooms to the pan, along with a generous pinch of salt. Stir around so the mushrooms are coated with butter, then let them be for a few minutes until they start to brown. Give them another stir, add the porcini mushrooms and garlic, and saute for another 5-7 minutes until the whole pan is browned and glaze-y.

Pour the porcini soaking liquid into the skillet of mushrooms, leaving the sediment that will have settled to the bottom of the saucepan behind. Simmer for 3-4 minutes to thicken the sauce a bit. Stir in the squeeze of fresh lemon juice (to taste). Stir in optional nutmeg and/or fresh herbs and/or cream or sour cream and season to taste with salt and freshly ground black pepper. Set aside and keep warm.

For the French toast:
In a pie plate, beat together the eggs, milk, and pinch of salt. Heat oil and butter in a large skillet over medium high heat. When hot, dip both sides of the bread in the egg/milk mixture and add to the hot pan. Fry bread until golden brown, then flip and brown the second side. Transfer French toast to plates and serve immediately with warm mushrooms.

Perfect Soft-Boiled Eggs

Posted by Stephanie Meyer on Jul 17, 2012 at 10:56am

soft boiled egg stephanie meyer fresh tart

When I was a little girl, I thought I’d really be a grown-up when I could eat soft-boiled eggs for breakfast, just like my dad. I was fascinated by the way he carefully tapped the top off with a knife, then sprinkled salt & pepper inside before scooping spoonfuls onto bites of seriously buttery toast (we are a buttery family). I only liked the whites of eggs at that stage of my life, so I was too apprehensive to tackle a whole egg for myself, but the elegance of it all definitely motivated me to learn to like the yolks, too.

soft boiled egg stephanie meyer fresh tart

And oh have I learned, ha! If you cut me open I’d bleed egg yolks at this point in my life. I kind of forgot about soft-boiled eggs for awhile, lured by the sexiness of poached (it feels very impressive when you first learn to poach an egg, even though it’s the easiest thing in the world), but they are very much back in my rotation, especially during tomato season. It’s hard to imagine a more humbly glorious breakfast than slices of perfectly ripe tomato, hot buttered toast, and a soft-boiled egg or two. The addition of smoked pork (ham or bacon) would be lovely but not necessary.

Recipe for Perfect Soft-Boiled Eggs at TC Taste/Minnesota Monthly Magazine.

Cinnamon Streusel Muffins

Posted by Stephanie Meyer on May 13, 2012 at 7:39pm

streusel muffins

My son asked me this morning, “Hey, what’s that crumbly cinnamon stuff you put on top of muffins? Make that, like, all the time.” Streusel! Yes! We are a family obsessed with streusel. When I was a little girl, I asked my mom if she could make a whole pan of just streusel, skipping the coffee cake part. (She said no.) When my sister was in the early days of a modeling career, her then-boyfriend baked a streusel coffee cake for her and was shocked to discover she’d eaten the entire thing while he was away at work. Two sticks of butter plus a cup of sour cream, strutting down the runway – nice!

If your family also swoons over cinnamon-brown sugar-butteriness, baking the coffee cake as individual muffins is one way to encourage sharing. We’re big fans of the little Buddha coffee cakes at Lucia’s, which gild the lily with a drizzle of icing, so I do the same. You could skip that step, though, and enjoy the muffins as is, preferably warm, with a cup of coffee, on a tray with a little bouquet of flowers, served to you in bed by a seriously cute kid (or two, or more).

Happy Mother’s Day!

Recipe for Cinnamon Streusel Muffins at TC Taste/Minnesota Monthly Magazine.

Bacon & Onion Tart

Posted by Stephanie Meyer on Feb 16, 2012 at 6:55pm

bacon & onion tart andrew zimmern

Bacon, caramelized onions, double cheese, and eggs. This works on so many levels.

Recipe for Bacon & Onion Tart at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach

Posted by Stephanie Meyer on Dec 6, 2011 at 9:49pm

chickpea flour pancake fried egg socca

Somehow on my trip to Provence this summer I completely missed socca, or chickpea flour pancakes. I’m a little bit obsessed with them at the moment, hot off the griddle, topped with nothing more than a grind of black pepper. That’s how they’re served in Provence, as a snack, wrapped in paper, meant to be washed down with ice-cold rosé.

OK!

But they make terrific breakfast/brunch food as well, served as a savory pancake topped with a fried egg and garlicky spinach. Last year I posted a recipe for just one pancake as the perfect base for a fast lunch of leftovers. I declare that a crispy, savory pancake can transform any ho hum leftovers into something sublime.

And then, if you’re home late from a holiday party, craving a new twist on grilled cheese, do this: Smear two pancakes with harissa, press haloumi cheese into the middle, and griddle for a few minutes to warm through. Seriously the most perfect after-celebration food ever.

Recipe for Socca (Chickpea Flour Pancakes) with Fried Eggs & Spinach at Dara & Co./Minnesota Monthly Magazine.